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The Chopping Board, Toronto, ON (2026)

06/17/2026

These Cookie Monster cookie cups are big, blue, chocolate‑filled treats with surprise cookies in the center.
Ingredients

• Cold unsalted butter — 1 cup (226 g)
• Granulated sugar — ½ cup (100 g)
• Brown sugar — ¾ cup (135 g)
• Eggs — 2 large (100 g total)
• Vanilla extract — 2 tsp (8 g)
• Blue gel food coloring — 1–1¼ tsp
• All‑purpose flour — 3¾ cups (450 g)
• Cornstarch — 1 tbsp (10 g)
• Baking soda — 1⅓ tsp (5 g)
• Baking powder — 1⅓ tsp (5 g)
• Salt — ½ tsp (2 g)
• Semisweet chocolate chips — 1 cup (170 g)
• White chocolate chips — ⅔ cup (120 g)
• Oreo Double Cream cookies — 6 cookies (14 g each; 84 g total)
• Chips Ahoy cookies — 6 cookies (66 g total)
• M&Ms — ¼ cup (50 g)
Stuffing: 12 Oreo Double Cream cookies + 12 Chips Ahoy cookies
Recipe ➡️ https://youtu.be/3CugEM5NX3s?si=BiP251JL-1dlwvoL

06/17/2026

Tiramisu Roll Cake ♡

Ingredients
• 4 large eggs, separated
• 1/4 cup (50g) granulated sugar (for egg whites)
• 1/4 cup (50g) granulated sugar (for yolks)
• 2 tablespoons (30g) vegetable oil
• 1/2 teaspoon vanilla paste or extract
• 1/4 teaspoon salt
• 3/4 cup (90g) cake flour
• 200g mascarpone cheese or cream cheese
• 1/4 cup (30g) powdered sugar + more for dusting
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/2 to 3/4 cup (120-180ml) heavy cream
• 1/3 cup (80ml) water
• 2 teaspoons instant coffee
• cocoa powder for topping

Instructions

1. Line a 15x11" sheet pan with parchment paper or a silicone sheet.
2. Beat egg whites with 1/4 cup sugar until stiff peaks form.
3. In a separate bowl, whisk yolks with 1/4 cup sugar, oil, vanilla, and salt until smooth.
4. Gently fold whipped egg whites into the yolk mixture, keeping the batter light and airy.
5. Sift in cake flour and fold gently until fully combined.
6. Pour batter into prepared pan, spread evenly, and bake at 350°F (175°C) for 12-15 minutes, until lightly golden and springy.
7. Transfer warm cake onto a clean kitchen towel dusted with icing sugar, peel off the lining, and roll it up loosely while still warm. Let cool completely.
8. Mix instant coffee with water and let cool.
9. Beat mascarpone, powdered sugar, vanilla, and salt until smooth.
10. Gradually add heavy cream, whipping until thick and spreadable.
Use 1/2 cup for thick frosting or 3/4 cup for a lighter texture.
11. Unroll the cooled sponge, then brush it generously with the coffee soak.
12. Spread half the frosting evenly over the coffee-soaked cake.
13. Roll it back up tightly, keeping it neat and firm.
14. Use the remaining frosting to coat the outside, smoothing it out for a finished look.
15. Dust the finished roll cake with cocoa powder.
16. Chill for at least half an hour, then trim thin slices off both ends before cutting into serving pieces with a sharp knife, cleaning the blade after each cut.
17. Decorate with chocolate or chocolate curls for extra indulgence.
Video Recipe ➡️➡️ https://youtu.be/0M8W3mVR-Ng?si=zVQlPBKAC4sq7maS

06/16/2026

Raspberry Lemon Cookies
Ingredients
1/2 cup cold butter (113g)
1 cup white sugar (200 grams)
Zest of 1 lemon
1 tablespoon lemon juice, fresh (15 ml)
1/2 tsp vanilla extract
1/2 tsp lemon essence (optional)
few drops of yellow gel colour (optional)
1 large egg
2 cups all-purpose flour (240 grams)
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup frozen raspberries

Glaze

2-3 tbsp lemon juice
1 1/2 cup icing sugar

Recipe

Beat butter for about a minute.
Add sugar and mix until combined.
Add egg, lemon juice, lemon zest, vanilla extract, lemon essence and yellow food colour. Mix until well blended.
Add flour, salt, baking powder and baking soda. Mix until well incorporated.
Roughly chop frozen raspberries and gently fold in the dough. If you mix too much it will turn all the dough pink.
Divide the dough into 6 equal portions. Each portion weighs 122-125g.
Combine the dough into balls, avoid over rolling.
Freeze the dough balls for 20 minutes then bake @350°F for 16-18 minutes.
Let them set in the baking tray for 15-20 minutes then cool completely on a wire rack.
Mix icing sugar with lemon juice for glaze. Adjust the lemon juice and sugar according to your preference.
Glaze your cool cookies and top it with lemon zest and fresh raspberries. Each cookie weighs 150-152g.
Video ➡️ https://youtu.be/zz8Y0r7spA8?si=98-ZrM6j9bHl9qyN

06/14/2026

🍪 Browned‑Butter Chocolate Chunk Cookies
INGREDIENTS
• ¾ cup unsalted butter = 170 g — brown this
• ¼ cup unsalted butter = 57 g — add to browned butter to make it creamy
• Brown sugar: 100 g (½ cup)
• White sugar: 75 g (⅓ cup)
• Eggs: 2 large (100 g)
• Vanilla extract: 2 tsp
• All‑purpose flour: 350 g (2¾ cups)
• Salt: 2 g (½ tsp)
• Baking powder: 6 g (1½ tsp)
• Cornstarch: 6 g (2 tsp)
• Baking soda: 2 g (½ tsp)
• Dark chocolate, chopped: 200 g (≈1¼ cups)
• Milk chocolate, chopped: 200 g (≈1¼ cups)
• Chocolate chips : 50 g
Video Recipe with Written instructions in description ➡️ https://youtu.be/8909Nv2EqhQ?si=UckGAk-XV44TNT1L

06/14/2026

This edible cookie dough recipe is so easy to make. It only has a few ingredients and it takes minutes to come together.

__Ingredients__

- 3 cups all purpose flour (360g)

- 1 & 1/2 cup butter (340g)

- 1 cup brown sugar(180g)

- 1 tsp salt

- 2 tsp vanilla extract

- 1/4 cup heavy cream (60g)

__Ingredients For Flavours__

1 . Chocolate Chip Cookie Dough: 1/2 cup chocolate chips
2. Cookie & Cream Cookie Dough: 6 chopped Oreos + 1/4 cup chocolate chips
3. Biscoff Cookie Dough: 3 tbsp Biscoff butter + 3 Biscoff cookies +1/4 cup white chocolate chips
4. Peanut Butter Cookie Dough: 2 tbsp peanut butter + 1/4 cup chocolate chips + 6-7 Reese chocolate
5. Birthday Cake Cookie Dough: 1/4 cup sprinkles + 1/4 cup white chocolate chips
6. Double Chocolate Cookie Dough: 1/4 cup melted chocolate + 1/4 cup chocolate chips

Recipe

Pour flour in a baking sheet aligned with parchment paper. Spread evenly with a spatula.
Bake @350°f for 6-7 minutes.
Pour butter in a deep bowl. Add sugar, salt and vanilla extract. mix until well combined.
Pour cream and mix until well blended.
Pour flour when it’s cooled.
Mix until well incorporated.
Divide the dough into 6 equal parts And mix all the ingredients. Refrigerate for 15-20 minutes and scoop out the dough.
Video Recipe ➡️ https://youtu.be/CTE9kA3CiPQ?si=9xbzUM8tSZ3DnN2J

06/13/2026

Chewy, buttery, and packed with chocolate chunks, crunchy pecans, and gooey caramel—balanced with just the right touch of salt for the perfect bite.
Short Video Recipe ➡️➡️ https://youtu.be/wc0jaBocpKw?si=mEglV7QEYaMmvxc6
Caramel Pecan Chocolate Chip Cookies
Cookie Dough Ingredients:
- 180 g (1 ½ cups) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 115 g (½ cup) unsalted butter, cold
- 100 g (½ cup) brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 100 g (about ⅔ cup) dark chocolate, chopped
- 100 g pecans, roughly chopped
- 14 soft caramels

Caramel Topping:
- 4 soft caramels
- 1 teaspoon cream

Instructions:
1. Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper.
2. Beat cold butter for 1 minute until slightly softened but still firm.
3. Add brown sugar to the butter and beat again until combined and slightly creamy.
4. Stir in the egg and vanilla extract until fully incorporated.
5. Add dry ingredients one by one into the wet mixture, mixing gently after each addition until fully blended.
6. Stir in chopped chocolate, pecans, and caramels.
7. Cover and refrigerate for about 1 hour to firm up the dough and enhance flavor.
8. Scoop out the dough into 6 equal portions. Roll the dough into balls and place them on a parchment-lined baking sheet.
9. Freeze dough balls for 15 minutes before baking.
10. Bake for 13-14 minutes or until edges are golden brown. Let cool on a wire rack.
11. Melt caramels with cream in a small saucepan or microwave, stirring until smooth.
12. Spoon caramel over cookies and enjoy!

06/12/2026

Soft, decadent, and irresistibly chocolaty. Cosmic Brownie Cookies are pure comfort with a galactic sprinkle of fun.
Video Recipe ➡️➡️➡️ https://youtu.be/aQZcNyK91yM?si=VAI9lgiyKV_31dkl

Ingredients
Cookie Dough

• 113 g (½ cup) unsalted butter, softened
• 100 g (½ cup) light brown sugar
• 50 g (¼ cup) granulated sugar
• 1 large egg
• 5 ml (1 tsp) vanilla extract
• 30 g (2 tbsp) light corn syrup
• 43 g (½ cup) cocoa powder
• 150 g (1¼ cups) all-purpose flour
• 1 g (¼ tsp) baking soda
• 1.5 g (¼ tsp) salt

Topping

• 135 g (¾ cup) semi-sweet chocolate chips
• 45 ml (3 tbsp) heavy cream
• Rainbow chip sprinkles

Instructions

1. Preheat oven to 375°F (190°C). Line baking sheet.
2. Cream butter + both sugars on medium-high speed for 2 min.
3. Add egg, vanilla, and corn syrup. Mix on low until combined.
4. Add cocoa, flour, baking soda, and salt. Mix until dough forms.
5. Scoop into ¼ cup balls (≈4 tbsp), roll, and flatten to ½-inch thick discs.
6. Bake 10 min. Centers will look slightly underdone—cool completely on pan.

Topping

1. In a heatproof cup, combine chocolate chips and cream.
2. Microwave 30–40 sec, let sit 1 min, then stir until smooth and glossy.
3. Spread over cooled cookies. Add sprinkles. Let set at room temp or chill 15 min.

06/12/2026

Thick, gooey cookies packed with chocolate, pecans, and coconut. These cowboy cookies are everything you crave in one bite.

Video ➡️➡️ https://youtu.be/FZNr1YIqv9o?si=Yb1RIYp5sD23kXUk

Ingredient:
Unsalted butter (melted) ½ cup 115 g
Light brown sugar (packed) ¾ cup 160 g
Granulated sugar ¼ cup 50 g
Eggs 2 large
Vanilla extract 2 teaspoons 10 g
All-purpose flour 1¾ cups 210 g
Baking soda ½ teaspoon ~2.5 g
Ground cinnamon ½ teaspoon ~1.3 g
Salt ½ teaspoon ~3 g
Rolled oats ~1 cup 100 g
Sweetened flaked coconut ½ cup 45 g
Pecans (roughly chopped) ½ cup 60 g
Semi-sweet chocolate chips 1 cup 200 g

Instructions:

1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper or silicone baking sheets.
2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar for 1–2 minutes until smooth.
3. Add the eggs and whisk well. Stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking soda, cinnamon, salt, and oats.
5. Fold the dry ingredients into the wet mixture just until combined.
6. Now gently fold in the coconut, pecans, and chocolate chips—this keeps the base dough nice and smooth and prevents overmixing.
7. Scoop into 8 equal portions, spacing them about 2 inches apart.
8. Bake one sheet at a time for 12 minutes, until edges are golden and centers soft.
9. Press extra pecans or chips on top while warm and finish with a sprinkle of coconut flakes and flaky sea salt (optional).
10. Let cool for 10 minutes on the tray, then transfer to a rack to finish cooling.

06/11/2026

With this versatile dough, you can customize your cookies with any flavors and toppings you desire.

__Ingredients For Dough__

- 226g unsalted butter (1 cup)
- 100g sugar ( 1/2 cup)
- 200g brown sugar (1 cup)
- 2 eggs
- 2 tsp vanilla extract
- 480g all purpose flour (4cups)
- 20g (2 tbsp cornstarch)
- 6g baking soda (1 tsp)
- 10g baking powder (2 tsp)
- 7g salt (1 tsp)

Cups are convenient, but grams are precise.

Tip for best results: To measure ingredients in cups accurately, use the spoon and level method: first fluff the ingredient in its container to avoid compacting, then gently spoon it into the measuring cup without scooping directly. Then level with a knife. This reduces overpacking.

Biscoff

• 30g Biscoff spread = 2 tbsp
• 30g Biscoff cookies = 1/3 cup (about 6–7 cookies)
• 20g white chocolate chips = 2 tbsp
• 20g semisweet chocolate chips = 2 tbsp

Peanut Butter Chips With M&M

• 40g peanut butter chips = 1/3 cup
• 40g M&M’s = 1/3 cup
• 20g white chocolate chips = 2 tbsp
• 20g semisweet chocolate chips = 2 tbsp

Cookie & Cream

• 50g Oreo = 1/2 cup (about 4–5 cookies)
• 30g white chocolate chips = 3 tbsp
• 30g semisweet chocolate chips = 3 tbsp

Red Velvet

• 5g cocoa powder = 1 tbsp
• Few drops of red food color = to your preference
• 30g Oreo = 1/3 cup (about 3 cookies)
• 30g white chocolate chips = 3 tbsp
• 30g semisweet chocolate chips = 3 tbsp

Cookie Monster

• 30g Oreo = 1/3 cup (about 3 cookies)
• 30g chocolate chip cookies = 1/3 cup (about 3 cookies)
• 20g white chocolate chips = 2 tbsp
• 20g semisweet chocolate chips = 2 tbsp
Few drops of blue food colour

Double Chocolate

• 25g black cocoa powder = 3 tbsp
• 14g cream or milk = 1 tbsp
• 30g semisweet chocolate chips = 2 tbsp
• 30g white chocolate chips = 2 tbsp
• 30g Oreo = 1/3 cup (about 3 cookies)
Video Recipe ➡️➡️➡️ https://youtu.be/ytp6ArWuEqA?si=-PNF6GDQpwLYERdG

06/11/2026

One dough, many festive flavours. Soft, thick holiday cookies you can fully customize with any mix‑ins you like.
🍪 BASE DOUGH

• Cold unsalted butter — 1 cup (227 g)
• Brown sugar — ½ cup (100 g)
• Granulated sugar — ½ cup (100 g)
• Eggs — 2 large
• Vanilla extract — 2 tsp (10 ml)
• Baking powder — 2 tsp (8 g)
• Baking soda — 1 tsp (5 g)
• Cornstarch — 2 tsp (6 g)
• Salt — ½ tsp (3 g)
• All‑purpose flour — 2 ½ cups (300 g)
• Cake flour — 1 cup (120 g)

ADD‑INS (PER PORTION — 6 PORTIONS)

Each portion gets 110 g total mix‑ins.

FLAVOUR MIX‑INS (110 g each)

1. Double Chocolate Peppermint

• ¼ tsp peppermint extract (optional)
• 1 tbsp molasses
• 3 tsp cocoa powder (7–8 g)
• 110 g crushed peppermint + dark chocolate + milk chocolate

2. Mint Chocolate Chip

• ¼ tsp mint extract
• 110 g mint chocolate chips + chopped mint Oreos

3. Pistachio Cranberry White Chocolate

• ¼ tsp almond extract
• 110 g pistachios + dried cranberries + white chocolate

4. Kitchen Sink

• 110 g pretzels + caramel bits + M&Ms + sprinkles + chocolate chips

5. Walnut Chocolate

• 110 g walnuts + chocolate chunks

6. Gingerbread Snickerdoodle

• 1 tbsp molasses
• ¾ tsp cinnamon + ¾ tsp ginger
• 110 g cinnamon cereal + white chocolate

INSTRUCTIONS

1. Beat cold butter for 1 minute.
2. Add brown sugar + white sugar and beat until creamy.
3. Add eggs + vanilla and mix until smooth.
4. Add all dry ingredients and mix into a thick dough.
5. Divide dough into 6 portions (~170 g each).
6. Add 110 g mix‑ins to each portion using the flavour list above.
7. Divide each portion into 2 dough balls (~140 g each).
8. Roll smooth and freeze for 1 hour.
9. Line trays with parchment or silicone mat.
10. Place 6 dough balls per tray with space.
11. Bake at 350°F (175°C) for 15–16 minutes.
12. Cool on tray.
13. Top with melted chocolate + matching toppings.
Video Recipe ➡️ https://youtu.be/J5JyIhQyDiM?si=ccBC57OaKKOq6sKy

The Chopping Board

06/17/2026

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06/16/2026

06/14/2026

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